Ingredients: 300g chive flowers, 500g black tiger shrimp

Seasonings: Chubang soy sauce, Chubang zero-added pure grain cooking wine, refined salt, Chubang three-fresh chicken essence, Chubang fresh oyster sauce for stuffing

practice:

1. Peel the black tiger shrimp, open the back, add Chubon oyster sauce, salt, Chubon zero-added pure grain cooking wine, white sugar, cornstarch, a little oil, mix well and marinate for 15 minutes

2. Wash the leek flowers, remove the hard parts, and cut into sections for later use.

3. Pour a little CHIBANG pure corn oil into the pot, stir-fry the shrimp until they change color, set aside

4. Pour oil into the pot, add minced garlic, stir-fry until fragrant, add chive flowers, stir-fry several times, sprinkle with a little water to remove the odor.

5. Add shrimp, Chubang oyster sauce and a little salt to taste, stir-fry evenly and serve on a plate